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/The Stylish Baker

About The Stylish Baker

Self taught pastry chefs who find inspiration in their travels and love of French pâtisserie. Recreating these beautiful entremets and tarts in their kitchen. All ingredients and tools are available from The Stylish Baker online store.

Noisette

We used flavors of hazelnut in this Noisette Entremet. Shop the Fashion Eclair mould by Silikomart to create this Entremet.

By | January 18th, 2019|Pâtisserie Classes, Recipes|Comments Off on Noisette

Olivier

Flavours of Chocolate and Coconut were used in this Entremet. Shop the @silikomart Cube mould to create this Entremet.

By | January 18th, 2019|Pâtisserie Classes, Recipes|Comments Off on Olivier

Tarte Citron

Flavors of Lemon were used in this Tart. We used the @pavonitalia perforated tart ring to create this pastry.

By | January 18th, 2019|Pâtisserie Classes, Recipes|Comments Off on Tarte Citron

Masterclass with Nina Tarasova

Chef Nina Tarasova will be coming to Pretoria to teach a hands-on workshop during September 2019. There will be 16 students per class. All classes will be conducted in English with no translation. As instructed by Chef Nina, participants must complete a set of questionnaire to make sure that they meet the requirements for class [...]

By | January 18th, 2019|Pâtisserie Classes, Uncategorized, Upcoming Events|Comments Off on Masterclass with Nina Tarasova

Jasmine Sphere

Flavors of Jasmine, Coconut and Grapefruit were used in this Entremet. Shop the @pavonitalia Sphere mould.

By | November 26th, 2018|Recipes|Comments Off on Jasmine Sphere

Lollipop Tarts

Inspired by @yannbrys use the @silikoart 28mm Mul-3d mould. Flavors of Yuzu-mango and white chocolate was used.

By | November 26th, 2018|Recipes|Comments Off on Lollipop Tarts

Verrine

Strawberry and Litchi mousse was used in this Verrine.

By | November 26th, 2018|Recipes|Comments Off on Verrine

Saffron

Shop the @Pavonitalia 19cm perforated tart ring to create this tart. Flavors of saffron and pistachio were used.

By | November 26th, 2018|Recipes|Comments Off on Saffron

Olivier

Chocolate and coconut are used in this Entremet, we use the @Silikomart Cube 5cm mould.

By | November 26th, 2018|Recipes|Comments Off on Olivier

Noisette

Shop the @silikomart fashion eclair mould. We used flavours of Hazelnut and praline in this Entremet.

By | November 26th, 2018|Recipes|Comments Off on Noisette